FRIDAS MEXICAN CANTINA

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso’s at 105-110F inside hot box. CDI- Queso reheated >165F at stove and returned to hot box. EHS discussed with PIC need to allow hot box to reach temp before placing reheated foods inside. PIC should monitor the bottom rack and ensure it is not in need to repair. All other items in hot box observed above 135F with ambient temp of 145F in unit. (-3)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overfilled container of diced tomato and one container of sliced tomato cooling in fliptop, not conductive to proper cooling. CDI- Tomatoes brought to WIC for cooling. (-0)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of bottled margarine at cook line. CDI- Staff member labels bottles. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not dispensing properly at chemical dish machine. Upon arrival, PIC had already identified the problem, documented the work order, and advised staff to use 3 compartment sink and single service articles. AutoChlor technician arrived during inspection and conducted dish machine repair. Excellent active managerial control from PIC. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in steam-well at 109F which PIC states should have been already reheated. CDI- Queso reheated to over 165F at stove, then returned to steam-well for holding at 135F and above. Steam-well observed in good repair. (-1.5)

REPEAT. No escalation of points for single item. Improved date marking observed across premises. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed on container of beef in WIC which expired yesterday. CDI- PIC voluntarily disposes of item. (-1.5)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed on sani-bucket with wiping cloths stored on floor beside prep sinks. CDI- Bucket brought 6 inches above ground. (-0)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed corrosion on racks in WIC and dry storage; clean or replace rusted racks. (-0.5)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a stack of sliced cheddar cheese stored in the cookline lowboy refrigerator without and protective packaging and stored directly on the shelf of the lowboy refrigerator. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored as clean on the lower shelf of the prep table with visible food debris on the blade and other food contact surfaces. CDI - PIC brought dish to dish pit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed the cookline employee go to take the temperature of a pot of refried beans on the stovetop without washing the thermometer probe. REPEAT. CDI - EHS intervened and had employee clean thermometer with a probe wipe prior to using it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked pork and raw shrimp in the front portion of the lower refrigerated grill drawer at temperatures of 49F and 47F, respectively. The door to the unit was observed ajar upon EHS arrival. All other items in the refrigerated drawer were observed below 41F. CDI - PIC moved items to WIC to rapidly cool and both items were observed at <41F 45 mins later. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of cooked spaghetti noodles in the cookline lowboy refrigerator with a date mark of 9/2-9/8. CDI - PIC voluntarily discarded. - Observed the cookline employee date marking the entire opentop refrigerator upon EHS entry with date marks of today’s date (9/9). Upon questioning it was discovered that the cooked shrimp, cooked pork, sliced tomato, and pico de gallo were all not cooked/prepared today. Cooked shrimp and cooked pork were cooked on Sunday (9/7). Pico de gallo comes from a bulk batch in the WIC that had a date mark of 9/7. Sliced tomatoes were all prepared at the same time and other containers in the WIC have a prep date of 9/7. - Observed a container of pre-portioned bags of cooked pork in the grill refrigerated drawers that did not possess a date mark. Cookline employee stated that it was cooked on Sunday (9/7). CDI - EHS provided education on proper date marking procedures and had cookline employee correct all date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 container of cut romaine lettuce cooling at a rate of .04 degrees/min. Containers were observed tightly wrapped with plastic wrap, not allowing for adequate air flow around the product. CDI - Plastic wrap peeled back to allow for adequate air flow. Item observed cooling at a rate of .17 degrees/min after correction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the racks in the WIC to be rusted.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the racks in the WIC to have an accumulation of food debris/grime.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle package of raw chicken then handle portioned package of raw chicken before handling RTE vegetables at grill. CDI, employee removed gloves and washed hands.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee not sanitize probe of thermometer prior to use. CDI, by instruction and probe sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken reach 152 degrees F. CDI, employee discarded chicken that did not reach required final cook temperature .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of pulled chicken hot held in hot box at 131 degrees F. CDI, chicken reheated to greater than 165 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed stock prepared yesterday according to staff but with date of preparation of today. CDI, labels corrected to provide proper prep date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of cleaning agents not labeled. CDI, bottles labeled.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch garbage container then clean equipment but did not wash hands. CDI, employee washed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over raw pork chorizo. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine testing below 0 ppm chlorine. CDI, new chlorine sanitizer bottle provided and dish machine primed and now providing required sanitizer concentration. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cut Tomato tcooling in deep covered container at 44 degrees at initial cooling temperature and salsa cooling at 52 degrees F at 10:40 am. At 11:22 salsa remained at 52 degrees f and Tomatoe at 44 degrees F. Cooling calculation indicated method not effective to reach cooling parameters .CDI, foods transferred to shallow uncovered containers to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed egg wash held on TPHC but time not recorded with label and time indicated for 11 but egg wash brought out at 10:30 am per staff. Repeat and label provided .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed hydrogen peroxide stored over prep sink. CDI, item relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut Tomato tcooling in deep covered container at 44 degrees at initial cooling temperature and salsa cooling at 52 degrees F at 10:40 am. At 11:22 salsa remained at 52 degrees f and Tomatoe at 44 degrees F. Cooling calculation indicated method not effective to reach cooling parameters .CDI, foods transferred to shallow uncovered containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 uncovered employee drinks on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after washing and before handling clean single-service articles. CDI, employee rehashed hands and used barrier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P - Observed dishwasher handle soiled equipment at dish machine, then with same gloves, handle clean equipment without changing their gloves and washing their hands. CDI, employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine testing below 10ppm chlorine. CDI, new chlorine sanitizer bottle provided and dish machine primed and now providing required sanitizer concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed egg mix held on TPHC per procedures should be label but no label provided. CDI, label made per procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed fabulo spray bottle not labeled. CDI, bottle labeled.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged baseboard tile on corner heading to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed corn hot held in holding unit at 122 degrees F. CDI, Corn reheated to 182 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed beef hamburger on menu that could be cooked to order according to PIC not asterisk to be included on consumer advisory. Vr required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed container of stainless Steel cleaner store over clean equipment. CDI, cleaner relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed beef thawing in standing water at prep sink. CDI, beef relocated to thaw under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salt and beans stored less than 6 inches from floor on rack in dry storage areas. Adjust shelving on rack to provide minimum 6 inches of clearance.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed stone containers used for guacamole and food contact. Ensure safe, nonabsorbant and easily cleanable container used. Line with food grade food contact paper or replace with proper equipment if used as food contact surface in direct food contact. Observed cryopac ice packs used to line containers in prep unit and in direct contact with some foods.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit wet and discolored. Vr to ensure accurate test kit provided.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor dumpster doors and lids open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster on right side.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mussels and imitation crab more than 41F. Moved to walk in to reach 38F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C) Observed raw eggs and garlic butter held on TPHC by fryer without written procedures. Emailed template to PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored over pico in WIC. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed limes stored over pico and unwashed pineapples stored over cut veggies in WIC. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken in hotbox that was reheated to 150 F. Hotbox ambient temperature was 130 F. CDI - employee reheated chicken to 165 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed container of pico in WIC with no date mark. CDI - PIC voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed empanadas dated 7-30 to 8-6, potato/chorizo tacos dated 7-26 to 8-3, and cooked beef dated 7-29 to 8-5 in WIC. CDI - PIC corrected date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed milk held on TPHC by fryer without written procedures. CDI - PIC completed TPHC template during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink stored on bottom shelf of prep table next to clean plates. CDI - no contamination was observed. PIC removed drink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in WIC. CDI - food employee rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over salsa in WIC. CDI - food employee rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed goat meat in WIC at 71 F, 3 hours after being cooked. Observed cooked corn at 80 F, 1.5 hours after being cooked. CDI - PIC voluntarily discarded goat meat. Corn was moved to a shallow pan and placed in WIF to rapidly cool. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pico in WIC cooling at a rate insufficient to reach 41 F within 4 hours of prep. Observed lettuce in WIC at 48 F, 4.5 hours after prep. CDI - PIC separated pico into two containers and placed in the WIF to rapidly cool. Lettuce was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep top such as scallops, pick, and squid above 41 F. Food employee stated that food had been placed there two hours prior, during lunch rush, and the top had been kept open. CDI - food employee moved food to WIC to rapidly cool. Ambient temperature in the prep top with facility cooler thermometer was 48 F. Ambient temperature in the bottom reach in portion of the prep top was 45 F. Food in the bottom portion was 41 F or below but removed to WIC until cooler can be adjusted. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed food cooling at a insufficient rate or outside the time/temperature window in deep, covered containers. CDI - food was discarded if it missed any time/temperature requirement. Other foods were moved to a shallow container and placed in the WIF to rapidly cool if they were still able to meet the time/temperature requirements. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw fish still sealed in commercially vacuum packaging in WIC. Package label requires fish to be removed from packing prior to thawing. CDI - food employee opened packages and removed fish.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp stored in prep top in container with undrained ice. CDI - PIC removed ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle and bucket holding chlorine sanitizer and wiping cloths at approximately 10 ppm. CDI - PIC removed and emptied sanitizer containers. Other sanitizer buckets were available at the correct concentration.

4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation on floor in back left corner of WIF.